Cheesy Hashbrown Casserole
A creamy, cheesy hashbrown casserole perfect for breakfast or as a side dish.
15 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 1 package (30 oz) frozen shredded hash browns, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup crushed cornflakes (optional)
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large bowl, combine the thawed hash browns, condensed cream of chicken soup, shredded cheddar cheese, sour cream, melted butter, chopped onion, salt, black pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
If using, sprinkle the crushed cornflakes evenly over the top of the casserole for a crispy topping.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Remove from the oven and let it cool for 5-10 minutes before serving.
Chef's Tips
- Thawing Hash Browns: Make sure the hash browns are fully thawed before mixing to avoid excess moisture in the casserole.
- Cheese Variations: Try using a mix of cheeses like Monterey Jack or Colby for a different flavor profile.
- Extra Crunch: For added texture, mix in some crispy bacon bits or diced ham before baking.
- Make Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake as directed when ready to serve.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
